PHILLY CHEESESTEAKS
For Philadelphians, there's no hotter debate than who serves the best cheesesteak: Pat's King of Steaks or Geno's Steaks. By most accounts, Pat Olivieri invented the sandwich of thinly sliced beef and onions in the 1930s; the cheese came along a decade later. Geno's opened a few feet from Pat's in 1966 with an almost identical menu, and the rivalry began. Today, Pat's sandwiches have chopped steak; Geno's have sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 Philly cheesesteak sandwiches
Number Of Ingredients 8
Steps:
- Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 4 minutes; season with salt and pepper. Remove the onion to a plate. Add the beef to the skillet and cook, stirring, until just starting to brown, about 8 minutes. Add a few dashes each of hot sauce and Worcestershire sauce and toss to coat.
- Pile the beef and onion onto the rolls and top with cherry peppers and cheese. Place on a baking sheet and broil (open-face) until the cheese melts.
CHEESESTEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
- Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
- Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
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